Potato Soup

It’s been cold here for the past several days and I’ve been on a soup kick!  It’s also been an incredibly busy week with school activities, ball games on several evenings, field trips, gift buying and the list goes on and on.  So, I put this soup on the menu this week. Though it’s a quick fix, it’s really delicious.  It’s the perfect recipe for a cold, busy winter day.

Ingredients:

6 cups water

7 teaspoons chicken bouillon granules, squares, or Better than Bouillon chicken base (which I used in this recipe)

2 – 8 oz. pkgs. of cream cheese, cubed

1 pkg. frozen hash brown potatoes, (cubed variety, not shredded)

1 cup cooked ham, cubed

1/2 cup onion, minced

1 teaspoon garlic powder

1 teaspoon dill weed

In a large soup pot, combine water with the bouillon or chicken base.  Add minced onion and heat and stir until bouillon is dissolved.

Add the two packages of cubed cream cheese.

Continue to heat and stir until cream cheese is melted and soup is smooth.

When soup is smooth, stir in the entire package of  hashbrown potatoes.

Add the garlic powder and dill weed.  Don’t leave this out, you may think you won’t like it but it is really good in this recipe.  It’s a great combination to compliment the flavor of the potatoes.

Stir in the cubed ham and continue to heat the soup until the potatoes are tender.  It will need to cook between 15 and 20 minutes or so.

When done, ladle into bowls and serve.  Yummy!